Yee Sang

    20 mins

    A popular festive dish in Singapore and Malaysia and is usually served on the 7th day of the Chinese New Year. This shared raw fish salad is colourful and the act of tossing the salad together symbolises ushering of prosperity and abundance for the New Year.


    Kuala Lumpur, Malaysia
    13 people made this

    Serves: 8 

    • 250g fresh fish fillet, salmon or any white fish of your choice
    • 1 medium pomelo, cut into small wedges
    • 2 carrots, shredded
    • 1 white radish/ daikon radish, shredded
    • 1 jicama, shredded
    • 2 cucumbers, shredded
    • 80 gms pickled red ginger, cut into small strips
    • 1 mango, cut into small strips
    • 75g (12 cup) roasted peanuts, chopped coarsely
    • 100g strips of fried wonton skins
    • 3 green onions, chopped
    • 50g toasted sesame seeds
    • For the dressing
    • Juice of 2 limes
    • 1 tablespoon (15ml) plum sauce
    • 1 teaspoon (5ml) sesame oil
    • A pinch of 5 spice powder
    • A pinch of salt

    Prep:20min  ›  Ready in:20min 

    1. Make sure you buy the freshest fish for the dish and slice the fillet into thin strips. Season with a little salt and lime juice. Arrange all the ingredients into sections on a large serving platter. Sprinkle toasted sesame seeds and chopped peanuts over the dish.
    2. Make the dressing by whisking all the ingredients together.
    3. To serve: Pour dressing over the salad. Have your guests simultaneously toss the salad high with their chopsticks while saying well wishes for the New Year.

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     -  20 Feb 2013